#Post4 #Recipe3 Beef Biriyani

Talk about Biriyani and I have already started drooling 😉 . My mom has a muslim friend Aysha, who’s family is really close with us. Everybody has their own tastes, but if you ask me I would say that this is The Biriyani – truly yummy!!! ..However hard I try , it will never taste as good as her cooking but let me tell you, my husband loves it when I make this recipe and says that I should follow just this recipe at home. So its pretty good :D. I made some for my American friends too and they loved it !



Note: My 1 cup is 240 grams/ml, 1 tablespoon -15 grams/ml, 1 teaspoon-5 grams/ ml and 1 kg  is 2.2 pounds.

Sliced Red Onion – 3/4 Kg

Sliced Red Onion – 1 ( to be fried for garnishing)

Tomato -4 big

Dalda, Vegetable/Sunflower Oil , Coconut oil – Each 2 tablespoons ( I usually use coconut oil 3tablespoons and Vegetable oil 3 tablespoons as Dalda is not available here)

Finely chopped ginger ( U can use Ginger paste instead) – From 200grams  fresh ginger

Finely chopped Garlic ( U can use Garlic paste instead) – From 200grams  fresh Garlic

Finely chopped Green Chilli ( U can use Green chilli paste instead) – From 150grams  fresh Green chilli

Curd/plain yoghurt – 1.5 cups

Biriyani Masala – 1.5 tablespoons and 1 teaspoon ( This is the key thing. Take equal amounts of clove, cinnamon, cardamom, nutmeg, whole pepper and cumin and powder to make the biriyani masala)

chopped Cilantro leaves -6 tablespoons

chopped mint leaves- 6 tablespoons

Beef -3 kg

Turmeric powder – 2 teaspoons

Basmati rice -2 kg

Lemon juice – 2 tablespoons

Cashew nut and raisins – for garnishing

salt- as required


1.Cook Beef with enough water , turmeric powder and salt. Drain and keep aside. I prefer 2 inch cubes of Beef, you may cut it up according to your personal choice.

2.Heat a heavy bottom vessel and pour the coconut oil, Dalda and sunflower/vegetable oil  and fry the 1 sliced onion . It should turn brown in color and should be crispy once out of the oils. Keep aside.

3. To the same oil, add the cashew nut , fry for 30 seconds,  remove and keep aside. Repeat the same with raisins too.

4. Now add the 3/4 kg sliced Onion and saute very well till it turns golden brown. It is very important to saute really really well.

5.Add Ginger, Garlic and Green chilli to this and saute again for 3-4 minutes.

6. Add Tomato and Saute till it turns Mushy and blends well with the onion mix.

7.Add curd/ plain youghurt, 1.5 tablespoons Biriyani masala, 2 tablespoons chopped cilantro leaves and 2 tablespoons chopped mint leaves. Saute for 2-3 minutes.

8. Now Add cooked beef to this and let it cook on low flame for 10 minutes ( Make sure that the beef doesn’t become Mushy. There should be beef chunks in the Biriyani.

9.While the beef mix gets ready , boil water with salt, 2 tablespoons chopped cilantro leaves , 2 tablespoons chopped mint leaves, 1 teaspoon Biriyani masala and Lemon Juice. Once it boils , add rice and cook till it is 70 % done. Drain and keep aside. There is no specific water quantity  because we are draining the rice, just enough water for the rice to get cooked, I usually keep a lot of water to be on safer side :D. I am a lazy cook 😀 .

10. Now we have the beef mix and rice ready. Next step is layering. Put a layer of the beef mix in a heavy bottom pan and layer it next with rice . Again Beef mix and then rice layer. Keep repeating its over. Now Garnish with fried Onion, fried Cashews, fried raisins and the left over cilantro and mint.

11. Remember our rice is just 70% done. Close the pan airtight and ‘Dum’ it. You would be wondering what Dum is 😀 . Dont worry, it just means cook airtight. What I do is, I cover my pan with Aluminum foil and then close with lid and keep over a bigger pan with boiling water. Basically like double boiling or you can also keep in the oven and bake for 10 minutes, ta da..it should be done.

The ideal Dum is, we cook the biriyani over mud stoves..we burn firewood in these stoves . Once the biriyani is all set to dum, we seal the edges of the vessel with all purpose flour dough and put the hot charcoal from inside the stove on top of the vessel lid. The smell that wafts out of the biriyani when you open it, … 😀  its heavenly…happy cooking!!

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